A sponge cake base is an all-rounder in the bakery kitchen. The vegan type lends itself to many cake alternatives. Whether topped with fruit, as the basis for a vegan cake or used for another dessert. There are no limits to your imagination here.
Sponge cake base
The cake is quick to bake and its light and fluffy composition is fascinating for any type of cake. Try my sponge cake with pudding. You will be delighted.
Sponge cake base
Ingredients
- 100 g spelt flour type 1050
- 6 g baking powder
- 30 g starch flour
- 20 g date flour
- 20 g lupin flour
- 1 pinch of turmeric
- 150 ml sparkling water
Instructions
- Mix the lupin flour with 40 ml of sparkling water in a cup.
- Place all the dry ingredients in a bowl and mix together.
- Add the mixed lupin flour.
- Stir everything together with the sparkling water.
- Line a small baking tin with baking paper.
- Pour in the batter.
- Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 15 minutes.
Notes
Tip
Freeze the sponge base and defrost if required. It can be topped with fresh fruit. Pour a cake glaze on top and you will quickly have a delicious tasting fruit cake. The icing can be easily prepared with agar agar.
Interesting to know
Spelt flour type 1050 still contains a lot of the whole grain, but is ground more finely. It is therefore better suited to biscuit dough than wholemeal spelt flour.
